Zucchini Lasagna

Learn how to make this lower-carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with zucchini "noodles" instead of pasta. Over the years, I've perfected this recipe so that the results are not watery or undercooked but perfectly tender zucchini noodles layered with melty cheese and rich marinara.

Course Main Course

Cuisine American, Italian

Keyword healthy lasagna, how to make zucchini lasagna, zucchini lasagna

Freezer Friendly Yes

Prep Time 40

Cook Time 40

Total Time 1 20

Servings slices

Calories 196kcal

Author A Simple Palate

Ingredients

4-5 large zucchinis, sliced thin (1/8-inch cuts)
3/4 cup freshly grated Parmigiano Reggiano/Parmesan cheese
1 lb mozzarella, shredded
2 1/2 cups tomato sauce

Ricotta filling

1 cup ricotta cheese (drained of liquids)
1/3 cup freshly grated Parmigiano Reggiano/Parmesan cheese
3 garlic cloves, minced
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped

Instructions

Preheat oven to 375F.
Salt & pre-bake zucchini noodles: arrange zucchini slices on a sheet pan lined with parchment paper. Sprinkle lightly with salt - let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles, and wipe off any extra salt. Then bake noodles for 8-10 minutes - pat them dry after baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.
Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.
Layer ingredients: In a 13x9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese & little parmesan Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Bake: Leave dish uncovered and bake for 40-45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!

Video

Notes

Tips for properly cutting zucchini into noodles (two ways)

Use a mandoline slicer: a mandoline slicer is a great option to get precise vegetables cut without using a chef knife.

Cut with a chef knife: If you are experienced with a chef's knife and feel comfortable, you can slice the zucchini noodles with a sharp knife. Remove the top and bottom stems of the zucchini, stand upright and carefully slice from top to bottom into 1/4-inch thick slices. Please be very careful doing this step.

Nutrition